The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010
RISTORANTE CATERINA DE' MEDICI
DINNER MENU
Antipasti e Insalate
Appetizers and Salads
VEG Ruchetta, con Cipollotti, Carciofini e Olive 8.
Arugula salad with fresh onions, baby artichokes and olive dressing
Pizza Rustica con Funghi, Piselli e Prosciutto Cotto 10.
Tartlets filled with mushrooms, peas and ham
Prosciutto di Parma, Parmigiano con Giardiniera e Rapanelli 10.
Parma ham, parmesan cheese, pickled vegetables and radishes
Trota con Carpione Leggero 9.
Vinegar marinated rainbow trout with mache salad
VEG Sformato al Pecorino Toscano su Crema di Crescione 9.
Pecorino cheese flan with crouton and watercress sauce
VEG Asparagi alla Milanese 9.
Asparagus with parmesan cheese and a fried egg
Zuppetta di Pesce 14.
Fish stew with a garlic crouton
Primi Piatti
First Courses
VEG Crema di Fagioli Bianchi e Cicorie 8.
White bean puréed soup with spicy dandelion greens
Risotto ai Carciofi 11./16.
Carnaroli rice cooked with artichokes
VEG Ravioli di Magro 12./17.
Ravioli filled with green peas, spinach and asparagus
Piccagge Verdi con Ricotta e Olive 11./16.
Ribbon shaped spinach pasta tossed with ricotta and olives
VEG Gnocchi alla Fonduta Piemontese con Funghetti 11./16.
Potato gnocchi with fontina cheese fondue and mushrooms
Garganelli al Ragù 11./16.
Garganelli pasta tossed with a classic bolognese meat sauce
Secondi Piatti
Main Courses
Trota Salmonata in Gratella con Asparagi e Radicchietti al Balsamico 20.
Steelhead trout grilled with asparagus, radicchio and aged balsamic vinegar
Branzino con Guazza Verde 22.
Sea bass shallow poached in a herb broth, with fingerling potatoes
Manzo all'olio con Patate Prezzemolate e Porri Croccanti 22.
Beef shoulder slowly cooked in olive oil, parsley potato and crispy leeks
Coniglio alle Olive 24.
Rabbit leg roasted with tomato, red onions and olives
Costolette d'Agnello con Favette e Piselli 28. *
Rack of lamb with medley of spring vegetables and mint sauce
Quaglie Grigliate con Polenta, Spinaci ai Pinoli e Uvetta 22.
Grilled quail, polenta, and spinach with pine nuts and raisins
Maiale alla Brace con Pomodori Gratinati e Fagioli Cannellini 20.
Grilled pork and sausage with tomato gratin and beans
View Dinner Cheese & Dessert Menu >>
Indicates a Vegetarian Selection
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness,especially if you have certain medical conditions.
We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.
While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.